Panna Cotta with Dark Chocolate Ganache & Merlot Wine Gelatin Whip

• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• 
  
• Panna Cotta Ingredients
• 8 cups (1l) heavy cream (or half-and-half)
• 1 cup (100g) sugar
• 4 teaspoons of vanilla extract
• 3 1/2 packets powdered gelatin
• 1/4c cold water

• Dark Chocolate Ganache Ingredients
• 14 oz Hershey's Special Dark Chocolate Chips
• 10 oz Heavy Cream
• 
  
• Merlot Gelatin Ingredients
• 1 qt Merlot
• 1/4 cup cold water
• 2 packets powdered gelatin
• 1/2 cup sugar

Prepare Panna Cotta
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. DO NOT BOIL

2. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

4. Divide the Panna Cotta mixture into 24 - 6oz clear plastic cups, then chill them until firm, 
which will take about two hours.

Prepare Ganache
1. Put heavy cream in a double boiler and warm until a single chip melts when put into it.

2. Add the rest of the chips and whisk slowly to melt and blend the Ganache.

3. Take off heat and allow to cool.  Whip occassionally to keep soft.

Prepare Merlot Gelatin
1. Sprinkle gelatin over cold water in a medium mixing bowl and let stand 10 minutes

2. Heat wine and sugar in a saucepan over medium heat until sugar is dissolved.

3. Mix gelatin into wine/sugar mixture and stir until gelatin is completely dissolved.

4. Allow to cool to room temperature.

5. In batches of about 2 cups, place cooled mixture in a bowl over an ice bath.  Whisk occassionally until it just starts to thicken.  Either whisk briskly or use a hand mixer to whip the gelatin into a dense foam.  Scoop foam off into a large container.  Keep the container refrigerated between batches.  Complete the process with all of the wine mixture. Should generate about 1 gal of wine foam.  Refrigerate for at least an hour.

Assemble
In each serving cup, place about 1 to 1 1/2 tsp of ganache on top of set Panna Cotta cream. l

Divide wine gelatin foam evenly into each Panna Cotta cup.  Chill immediately for an hour.

Inspired by Splendid Table (http://splendidtable.org) and Secrets From My Tuscan Kitchen by Judy Witts